Description
Crispy and juicy chicken tenders coated in flavorful panko breadcrumbs and tossed in a luscious honey butter garlic sauce. This quick and delicious dish combines savory spices with a touch of sweetness, perfect for a family meal or appetizer.
Ingredients
Scale
For the Chicken Tenders
- 1 ½ lbs chicken tenders (or chicken breasts cut into strips)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper, to taste
- 1 cup buttermilk (or milk)
- 2 cups panko breadcrumbs
- 2 tbsp olive oil (for frying)
For the Honey Butter Garlic Sauce
- 3 tbsp unsalted butter
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tsp soy sauce (optional)
- ½ tsp crushed red pepper flakes (optional)
Instructions
- Prepare the Chicken: In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. This mixture will form your seasoned coating.
- Prepare Wet and Dry Coats: Pour the buttermilk into a separate shallow bowl. In another shallow bowl, place the panko breadcrumbs for final coating.
- Coat the Chicken: Dip each chicken tender first into the flour mixture, coating it evenly, then into the buttermilk, and finally into the panko breadcrumbs, pressing gently to adhere well.
- Heat Oil: Warm the olive oil in a large skillet over medium heat, preparing it for frying the tenders.
- Fry the Chicken: Add the coated chicken tenders in batches to the hot oil. Cook each side for about 3-4 minutes until golden brown and cooked through.
- Drain Excess Oil: Transfer cooked chicken tenders to a paper towel-lined plate to absorb excess oil and keep them crispy.
- Make the Sauce: In a small pan over medium heat, melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant. Then stir in honey, soy sauce (if using), and crushed red pepper flakes (if using). Cook for another 2-3 minutes until the sauce thickens slightly.
- Coat Chicken in Sauce: Once all chicken tenders are cooked, drizzle the honey butter garlic sauce over them or toss to ensure each tender is evenly coated.
- Serve: Serve the tenders immediately with your favorite dipping sauces or sides. Enjoy this perfect balance of crispy and saucy goodness!
Notes
- For extra crispiness, double dredge the chicken by repeating the flour and breadcrumb coating.
- Use fresh garlic for the best flavor in the sauce.
- Soy sauce and red pepper flakes are optional but add a nice depth and mild heat to the sauce.
- To keep tenders warm while frying batches, place them on a baking sheet in a 200°F (90°C) oven.
- Serve with ranch, blue cheese, or your favorite dipping sauce.
